|Fresh out of the oven and before glazing.|
|YUM! Ready to eat.|
In honor of Election Day 2010 I dug out a recipe I had cut out of a magazine years ago. Apparently, this is a traditional cake recipe that was made every election day for decades after the Revolution. It is leavened with yeast and has a slow raising time.. 5-7 hours and so was usually mixed up the night before. Yeast was not all that reliable back then, and many a housewife lay awake worrying that her cake would not raise correctly. It was a matter of pride to serve up a beautiful Election Day Cake. I had never made a cake with yeast before so I was excited to try it. I did make a few changes to the original recipe. I'm not a huge fan of raisins so I used half raisins and half dried cranberries for the fruit. I used orange juice instead of brandy and I baked it in my mini bundt pan so I could share it with some friends. (Bill and I certainly do not need a big bundt cake for just the two of us!) And, it is just as well that I planned to give most of it away. This is one delicious cake! Yep, I think we have just found (or is that rediscovered?) a new tradition! Really you need to try this one- it is so good. I can see lots of possibilities with this recipe.. Next time I think I will see what cranberry juice will taste like..and for sure some pecans.
ELECTION DAY CAKE1 envelope dry yeast
1 T sugar
1/2 cup warm milk
1/2 cup flour
1/2 cup brandy (can sub orange juice or cranberry juice)
1 cup raisins
1/2 cup butter
1 cup sugar
1 cup flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp mace
1/2 cup flour, for raisins
GLAZE 1 cup powdered sugar
2 T milk
1 tsp vanilla
1) Dissolve yeast and 1 T sugar in warm milk. Stir in 1/2 cup flour. Cover with plastic wrap and let stand in warm place until sponge becomes bubbly, about 2-3 hours.
2) Pour brandy or juice over raisins in a small bowl and set aside to soak for 2-3 hours.
3) When ready to prepare batter, cream butter and 1 cup sugar together in a large bowl. Add eggs, one at a time, and beat the mixture until light and fluffy.
4) Drain brandy or juice off raisins. Set raisins aside.
5) Combine 1 cup flour with spices and stir into butter mixture alternately with brandy or juice. Add yeast mixture and beat thoroughly. Mix raisins with 1/2 cup flour and stir into batter.
6) Pour batter into a well-buttered tube pan or loaf pan and let dough rise until nearly doubled in bulk. This dough rises slowly and should sit in a warm place for 5-6 hours or overnight.
7) Bake at 350 for 50-60 minutes. Cool slightly before removing cake from pan to cool on wire rack. Spread cooled cake with glaze.
GLAZE: Mix powdered sugar, milk and vanilla until well combined and spread on cake.